These perfectly delicious small-batch banana muffins can be made with one banana, one bowl, and half an hour.
I have two questions for you today:
Do you have one sad browning banana sitting on your counter?
Do you have a bowl and basic kitchen staples?
Yes and yes? Then you can and absolutely should make these small-batch banana muffins (or if you feel like chocolate, try these Small-batch Chocolate Banana Muffins)!
I’m all about recipes that solve problems, and this recipe solves two. It gets rid of that piece of fruit rotting on your counter and makes sure you won’t overindulge in a sweet treat because it only makes four muffins.
That’s right, just four perfect little moist and delicious banana muffins.
And they are so fast and easy to make. They literally go from banana-on-the-counter to in-the-oven in 5 minutes, because you just mash a banana, mix everything in one bowl, scoop into a muffin pan, and bake.
They come out of the oven so moist and soft and good. It’s the perfect impromptu baking project for a lazy Sunday morning or rainy afternoon.
Ingredient Notes
- One very ripe banana: Craving banana muffins but don’t have any ripe bananas on hand? Go read my post on how to quickly ripen bananas.
- An egg white: This recipe calls for just an egg white. Check out my post of Egg Yolk Recipes for ideas on what to do with the leftover yolk (I recommend a small batch of chocolate chip cookies.)
- Flour: I’ve always made these muffins with all-purpose flour, but I’ve had a number of readers tell me they turn out well with gluten-free flour, so if you’re gluten-free, measure for measure/1 to 1 should work great.
Banana Muffin Variations
- Chocolate chip banana muffins: This is one of my favorites, fold ⅓ cup of chocolate chips to the batter before you transfer it to your muffin pan.
- Cinnamon sugar crust: Sprinkle ½ to 1 teaspoon of cinnamon sugar over the top of each muffin before baking.
- Streusel topping: If you’d like to add streusel to the muffins, go make my favorite streusel recipe. The half batch will make slightly too much for 4 muffins, so you can either freeze the leftovers for a later batch or eat it. 😉
More Small-batch Muffin Recipes
- Small-batch Blueberry Muffins
- Small-batch Chocolate Chocolate Chip Muffins
- Small-batch Chocolate Chip Muffins
- Small-batch Pumpkin Muffins
- Small-batch Apple Crumb Muffins
FAQ
Can I double this recipe?
Absolutely! And if doubling the recipe, you can use 1 whole egg instead of 2 egg whites. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
Can I use a whole egg instead of just an egg white?
Yes. This is the modification readers most often tell me they’ve made with these muffins, so if you don’t want to go through the trouble of separating an egg, just use the whole thing.
More Banana Recipes
- One Banana Banana Bread
- The Best Banana Pudding
- My Favorite Banana Bread
- Banana Pancakes for Two
- 20+ Banana Recipes to Use Up Your Brown Bananas
Small-batch Banana Muffin Recipe Notes
- Freezing: Banana muffins freeze well! Individually wrap muffins in cling wrap and then store them in an airtight container or freezer bag in the freezer for up to 2 months. Allow them to come to room temperature before eating.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days.
- Extra bananas: Have more than one sad brown banana? Freeze the rest! Bananas freeze super well for baking. Go check out my post How to Freeze Bananas for all the freezing tips and tricks.
One Banana, One Bowl Small-batch Banana Muffins
Ingredients
- 1 large very ripe banana
- ¼ cup (50g) granulated sugar
- 1 large egg white
- 1 tablespoon and 2 teaspoons vegetable oil
- ½ cup (60g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon cinnamon
- Pinch of nutmeg
- ⅓ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F and line a muffin pan with four liners (or grease).
- In a medium bowl, completely mash banana with a potato masher or fork. Add sugar, egg white, and oil. Stir with a spoon until just combined (mixture will still be lumpy).
- Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined. If desired, stir in optional chocolate chips.
- Divide mixture between the four prepared muffin cups, filling each about 2/3 of the way full. Bake for 18 to 25 minutes, until a toothpick inserted into the center of the muffins comes out mostly clean and the tops of the muffins begin to turn golden.
- Cool in the pan until cool enough to handle before transferring to a cooling rack to cool completely.
- Enjoy!
Notes
- Doubling: If doubling, instead of using 2 egg whites, you can use a single whole egg.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Individually wrap muffins in cling wrap and then store them in an airtight container or freezer bag in the freezer for up to 2 months. Allow them to come to room temperature before eating.
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Andrew says
Who says you need two bananas for banana bread! They’re in the oven now and smell great. No nutmeg, but added the chocolate chips. Saved that sad looking banana from the dumpster.
Tracy says
Looking out for sad brown bananas everywhere. 😉 Hope you enjoyed them!
Danielle says
These were delicious and I love this concept of small batches! Thanks for sharing such a great idea. I’ll be sure to check out your other small batch recipes!
Tracy says
Thank you, Danielle!! I’m so glad you enjoyed the muffins!
nicenurse says
This is such and sweet little recipe and works like a charm. I baked the batter in a tiny 5 3/4″ x 3″ loaf pan and it was just the right amount of batter and came out perfectly! Tracy, thanks for doing all the work to scale this recipe down to small batch size so the rest of us could enjoy the results!
Tracy says
Thank you! I’m so glad the muffins/loaf worked out for you. 😉
Annette says
Hi Tracy,
Didn’t have a clue what to do with one ripe banana. Found this wonderfully easy recipe. I also added a teaspoon of vanilla, chocolate chips and baked them in a mini muffin pan. The recipe made 12 oversized mini muffins. Very yummy and easy. Thank you.
Tracy says
So glad you enjoyed them, Annette! Love the idea of turning them into mini muffins. 🙂
Lurah says
Also had one too ripe banana and found this recipe thru a quick search. Not wanting to waste a yolk, I used whole egg and omitted oil. They are just out of oven, nicely browned and come out of the pan in one piece.
Instead of chocolate chips, made streusel to top the batter in muffin pan with 1T butter, 2 T brown sugar, dashes of cinnamon and 3 T chopped walnuts all stirred well together in the same bowl used to make the muffin batter.
Tracy says
I’m so happy to hear they worked out for you, Lurah!
Elizabeth says
These are delicious, easy to make, and easy clean up! The only thing I did different was doubled the cinnamon, added 1 tsp vanilla, and used half light brown sugar & half white sugar (to equal amount of sugar called for) due to personal preference. I logged all ingredients into Myfitnesspal app as it was baking. I added the optional chocolate chips and split batter between 6 muffins. They show to have 186 calories each. They are moist, sweet, easy, and delicious!!! This recipe is a keeper! Thank you for sharing! 5 star definitely!
Tracy says
Thanks for taking the time to comment, Elizabeth! I’m so happy you enjoyed them!
Dee says
Last Tuesday I googled “1 ripe banana”. I am so glad your recipe came up. I made them immediately with that last banana that got so ripe, I couldn’t eat it straight up. I’m trying to be “healthy”, so I used chickpea flour. You have to be okay with that flavor. The banana, cinnamon, chocolate flavors are strong enough to stand up to the chickpea flour. I just made them again this morning and they’re cooling right now. They look beautiful. I am going to eat one pronto. I am so grateful you posted this recipe. Thank you Tracy!
Tracy says
So glad you enjoyed them, Dee! And thanks for the tip about chickpea flour. I’ve never cooked with it before, so it’s good to know these work with an alternative flour!
Nancy B says
One lone over ripe banana…. This use to be a dreaded sight. After trying this recipe I am looking forward to more!!!!
The perfect size for just the two of us!!!!
The muffin taste amazing!!!
Tracy says
Thanks, Nancy!! I’m so glad you enjoyed them!
Vibha says
Hi Tracy, just a quick question.
Do we add vanilla essence when we add the whole egg.
Egg white I am certain doesn’t call for it ?
Thanks
Tracy says
Hi, Vibha. The recipe calls for just 1 egg white, not a whole egg. It also doesn’t call for vanilla, but if you want to include vanilla, you can add it with the egg white. Hope that clarifies things!
Sandra says
Can you use a whole egg instead of just the white?
Tracy says
Hi, Sandra, I haven’t ever tried it for this particular recipe, so I’m not sure. If you do, please report back!
Suz says
I used a whole egg and they turned out great.
Tracy says
Oh good! So happy you liked them!
Van says
Thank you for the recipe, came out really good
Tracy says
Thanks, Van! Happy to hear!
Dee says
These came out tasty. Very easy to make. It made 5 good sized muffins. I used chickpea flour, mini dark chocolate chips, and apple sauce instead of oil. Only took 20 minutes. The last banana in the bunch always gets overripe. This is a great way to use it. Thank you for this recipe. It’s wonderful.
Tracy says
I’m glad you enjoyed them, Dee!
Katrwa says
Thanks Dee and Tracy,
I doubled the recipe, using the whole egg as suggested, and substituted applesauce for the oil. Yes, 20 minutes! Moist, flavorful, and accented with golden edges and dark chocolate chips! One bowl and no mixer ~ this recipe is super easy to clean up and Super Yum!
Tracy says
Mmmm, you’re making me hungry. LOL. So glad these turned out for you!
Alison says
Thanks for the this recipe! I didn’t have nutmeg so just doubled the cinnamon. They taste nice and not overly sweet. I also did 2 with chocolate chips sprinkled on too, and they’re good, too. I always seem to have one overripe banana, so I’ll be making these often! Do you think It would work with frozen blueberries?
Tracy says
Yay! So glad you enjoyed them! Frozen blueberries should work fine, they just might need a slightly longer baking time.
Melanie says
THANK YOU for this 1 banana recipe….now I won’t be ‘discovering’ a lone banana in the freezer months from now Wondering what it is!!! They are tasty & moist.
Tracy says
Hehe, I know that lone freezer banana feeling all too well. 😉 I’m so glad these worked out for you!
Susan jacobus says
Wow- thisis a perfect recipe!…”great breakfast out the door cuz we’re running late” easy prep-simple and bakes while showering and getting ready for the day and really tastes good!- will make aagain when not running late
Tracy says
Baking while showering, way to multi-task in the morning! 😉 I’m so glad they worked out for you, Susan!
Ashley says
Hi I was wondering if I could freeze these banana muffins and how long they can be frozen for?
Tracy says
Banana muffins freeze well since they are so moist. I like to wrap them once in cling wrap and then store them in an air-tight container. They should stay fresh for up to 2 months.
Kimmy says
Hi, glad to hear they freeze well! How did you defrost them and how long did it take? i am just wondering if there is a specially way to keep them tasty, having been frozen. 🙂
Tracy says
Hi, Kimmy, depending on how warm your kitchen is, they’ll defrost in an hour or two sitting on your kitchen counter. To freeze, I like to wrap them individually in plastic wrap and then pop them all in an airtight freezer bag.
Banana Good says
Found this recipe by googling “one banana muffins” — because I literally had ONE banana left, and I didn’t have the protein shake feels. I had the “I want carbs right NOW” feels. So here we are, they smell lovely with the banana scent wafting from the oven, and I can’t wait to try them! I may have also sprinkled sugar on top 😉 I didn’t have chocolate chips so I added dried cranberries (would have preferred chocolate though!)
Tracy says
Hehe, I know that feeling well. Hope you enjoyed them!!
Katy says
Love this recipe! I decided at 9:10pm I wanted something sweet like a cookie or a muffin. Didn’t want to go out but had a really ripe banana so looked up one-banana recipes and found myself here and muffins were popped into oven by 9:20 and I’m now eating this yummy goodness with a cup of caffeine free tea. I’m a happy camper. Love no nonsense recipes especially when it comes to baking! I did add walnuts and went heavy on the cinnamon and it made 12 mini muffins!
Tracy says
Haha! I’m so glad I could help facilitate your late-night baking!!
Reg Armstrong says
Being the old guy in a house of 2, and the wife still works, I attempt to do the cooking and baking. I am always looking for items to bake, for the wife’s lunch. I am glaring at one lone banana, and shall try your recipe today. I shall follow the recipe to the letter. Report to follow.
Tracy says
I love that! I hope you and your wife both enjoy them!!
Vanessa says
Great recipe! I used unsweetened apple sauce instead of vegetable oil and Swerve granular sugar and itcwas delicious!
Reg Armstrong says
I am back. I followed the recipe, to the letter, meticulously. Normally, “close” is good enough, for me, but I was only making 4 cupcakes, so figured I had to be exact. The cupcakes were finished at 3 pm. and by dinner time, 2 were gone. The remaining 2 met their demise right after the evening TV news. Great recipe, try it.
Tracy says
Thrilled to hear it, Reg!! Thanks for reporting back!
Shu says
yea!! good for u! im about to make them!
Grace D. says
Wow! I believe I yielded 6 muffins the first time I made this recipe. I, too wanted something sweet sort of late, and found this recipe right away. I’m making them first thing in the morning!!
Tracy says
So glad you enjoyed them, Grace!!
Joan says
I have made these 2 times . I added walnuts . Made 4 perfect muffins. My husband loves them.
Tracy says
So glad to hear you guys enjoyed them!
Julie says
I love this recipe and I also make it into mini muffins for a toddler. I don’t add the nutmeg or chocolate chips tho. I sometimes use 2 bananas but keep the recipe the same still. I cook at 350 for 17 minutes and they are perfect every time!
Jane says
Thank you for this recipe, I suddenly found myself fancying something sweet in the middle of the afternoon. Then I found this recipe. I had three very , very over ripe small bananas.
I did n’t want to use an egg white , so doubled the recipe and used a whole egg.
I also used mixed spice , have tried to get cinnamon for three weeks supermarket sold out.
I got six muffins…….they were delicious, and were the quickest muffins I have ever made.
Tracy says
So glad you enjoyed them, Jane!!